Halloween

(10 g) baking soda (100 g) crushed Butterfingers (100 g) granulated sugar (12 g) vanilla extract (120 g) sour cream (120 g) vegetable oil (125 g) creamy Skippy peanut butter (150 g) chopped roasted peanuts (165 g) brown sugar (169.5 g) unsalted butter (18.75 g) corn syrup (200 g) granulated sugar (21 g) white distilled vinegar (236 g) hot water or hot coffee (240 g) all-purpose flour (240 g) buttermilk (240 g) smooth peanut butter (250 g) creamy peanut butter (3 g) baking powder (3 g) salt (339 g) unsalted butter (360 g) all-purpose flour (373.75 g) cake flour (375 g) granulated sugar (4.2 g) pure vanilla extract (4.2 g) vanilla extract (44.25 g) water (452 g) unsalted butter (480 g) buttermilk (5.6 g) kosher salt (50 g) granulated sugar (57.75 g) heavy cream (57.75 g) heavy whipping cream (59 g) water (6 g) salt (625 g) powdered sugar (66.6 g) granulated sugar (75 g) granulated sugar (77 g) heavy whipping cream (8 g) baking soda (88.5 g) dark cocoa powder *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch. 50 g dark cocoa powder Generous pinch of coarse salt Generous pinch of salt crushed Butterfinger candy dark chocolate egg whites large eggs peanut butter buttercream, remaining peanut butter buttercream